My journey through life with boys, our real food adventure, and finding joy in the mundane.

Menu

Dinner Menu for the week of June 23rd

Last week I was on a quinoa kick. The big winner from last week’s menu was the spring quinoa salad. It was so easy to make, and tasted amazing. The recipe made more than we could eat for dinner, so we had it for lunch the next day.

I love it when a recipe is easy to make, the result tastes great, and it is a bonus when it is visually appealing!

I was low on energy last night, so I moved the fajitas to tonight, and rocked some home made corn tortillas. Honestly any recipe that calls for a tortilla will move to the top of my list now. These things just plain rule. Get a tortilla press and a bust some out people. Or…toss the dough in between some parchment paper and roll them on out. Either way…get on it.

Here is the dinner plan for the next week.

Sunday: Skipping the seafood night because we have left over fajitas. (!!!)

Thursday: Taco mountain. This happens when you have taco fixins, but you layer them all on top of chips instead of putting it all in a taco shell.

Friday: Left over taco mountain, and corn on the cob.

Saturday: I am heading down to see my sister with the boys over the weekend, so Dave is on his own for dinner. 🙂

Also planning to make these cute little zucchini tots. In place of bread crumbs, I will be subbing in….wait for it….quinoa, and then popping them into the freezer for snacks. Not sure what day I will get to them, but I do have some zucchini that needs to be used soon.